Running, Travel, Food & Everything In Between
Disney Saint Lucia Color Me Rad 5K

Homemade Crème Fraîche

The other day I decided to make this delightful Strawberry Buttermilk Cake from Relish Magazine.  You can find the recipe here.  I initially thought I was going to make some whipped creme to go on, but then I got to thinking.  I have heard about using Crème Fraîche in a lot of my cookbooks, but have never had it.  It is recommended to dip berries in, so I thought I’d look it up and try to make it.  I did not realize how simple it is to make until I looked it up. You need 2 ingredients, a bowl, and a spoon! So here’s what you do:

You need:

  • 2 cups heavy cream – (It is recommended to not use ultra pasteurized, but I did not have time to go to the health food store so I settled on trying it with ultra pasteurized)
  • 1/3 cup of 1 of the following: Buttermilk, Yogurt, or pre-made Crème Fraîche  (I used buttermilk)
[caption id="" align="aligncenter" width="448"]100_3441 All you need![/caption]

What you do:

  • Combine cream and buttermilk in bowl.
  • Cover with cheesecloth, wet paper towel, or Saran wrap with several holes poked in it. (It needs the airflow)
  • Place on counter in warm spot for 12-24 hours
  • Once thickened to a yogurt consistency, pop in the refrigerator for about 8-9 hours
  • Done!
[caption id="" align="aligncenter" width="448"]100_3442 After 24 hours on counter[/caption]

It was pretty simple and tasty.  The only problem with the ultra pasteurized is that it does not hold up for long.  Crème Fraîche should last up to about 2 weeks, covered in the refrigerator.  It did not get to the right thickness using the ultra pasteurized, so I decided to whip it with some powdered sugar.  I added 2 TBSP of powdered sugar to 1 C. of Crème Fraîche  and beat with a mixer for about 4 minutes untill it had the nice stiff peaks.  I thought it was delicious slightly sweetened, but it would have been awesome if I had a lemon to put a little lemon zest in there to go with the strawberry cake.  It lasted about 5 days before becoming too lose to hold the peaks, so if you can find it use, regular heavy cream and not ultra pasteurized.  Here’s the finished products:

[caption id="attachment_215" align="aligncenter" width="448"]100_3453 Strawberry Buttermilk Cake with Crème Fraîche & Leoness Dry Muscat Canelli wine[/caption]

Post a Comment

Your email is kept private. Required fields are marked *

%d bloggers like this: